Talk about a sexy dessert!
Back when I first started Flavors Catering in the 90s, panna cotta was always a fan-favorite with all of my clients. Can you blame them? It’s creamy, decadent and tastes delicious with just about anything in your kitchen.
You can’t go wrong!
As someone who LOVES to entertain, I always look for desserts that aren’t too complicated, but always look gourmet. Believe me, no one is going to question your skills with a restaurant-quality dessert like panna cotta. The silky smooth dessert checks off everything on my list. You can keep it light and fruity in the summer or rich and indulgent in the winter.
I have a spectacular panna cotta recipe for you that was inspired by my cabaret director Mark Nadler. I loved his idea of adding blueberries inside and sprinkling crunchy macadamia nuts on top. So inventive, just like him! I promise it’ll be a knockout on your dessert table all year long. This recipe is tart, tangy, crunchy and sweet with a combination of lime juice, blueberries, coconut and macadamia nuts. Get ready for some serious praise once you break out this creamy treat at your next dinner party!
Serves 12 people
- 1 cup macadamia nuts
- 4 cups heavy cream
- 2 limes, peel and juiced
- 1 cup sugar
- 2 packages gelatin
- 6 tablespoons water
- 2 teaspoons vanilla extract
- 2 cups blueberries
- 1/2 cup shredded unsweetened coconut
- 1 tablespoon powdered sugar
- Preheat oven to 225 degrees. Place macadamia nuts on a sheet pan and roast for 10 minutes, stirring occasionally. Remove and save for later.
- In a saucepan, over low heat, warm heavy cream with sugar, lime juice and lime peel until sugar is dissolved. Remove cream from heat right before it boils.
- In a small bowl, pour gelatin packets over water. Let gelatin mixture stand for 10 minutes.
- Once you remove cream from heat, add in vanilla extract.
- Pour warmed cream mixture over gelatin mixture and whisk until gelatin is fully dissolved. Mix in blueberries.
- Pour creamy mixture into oiled ramekins and chill in fridge for 2 to 4 hours.
- While the panna cotta is chilling, mix together powdered sugar, chopped roasted macadamia nuts and shredded unsweetened coconut.
- Once the panna cotta mixture is fully chilled, loosen the mixture around the sides with a knife and carefully unmold the panna cotta onto a serving plate. Top each serving with the mixture of powdered sugar, macadamia nuts and coconut. Serve with a scoop of your favorite sorbet and enjoy!
The next time you make panna cotta, get creative with your ingredients!
Once the weather warms up, take a stroll to your local farmer’s market and pick out a few of your favorite herbs, spices and fruits. You might discover the next winning panna cotta combination!